A delicious and simple taco recipe packed with bold flavors.
Total Time
25min
0.0
0 Ratings
Author: ChefsRoll
Servings:
2
Ingredients
•
1
Large
Sea Bass Fillet
•
to taste
Small Corn Tortillas
•
as needed
Oil
Shishito Lemon Puree
•
1
Meyer Lemon
•
4
Whole Shishito Pepper
•
1/2
bunch
Fresh Parsley
Slaw
•
1/2
Green Cabbage
•
1/2
Red Cabbage
•
1
Serrano Chili
•
1
Tbsp
Mayonnaise
•
1/2
Lime
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Slice the
Meyer Lemon (1)
in half. Char along with the
Whole Shishito Pepper (4)
.
2.
Place Meyer Lemons, Shishito Peppers, and
Fresh Parsley (1/2 bunch)
into a blender and puree to desired consistency with
Oil (as needed)
. Season to taste.
3.
Shred the
Red Cabbage (1/2)
and
Green Cabbage (1/2)
. Slice the
Serrano Chili (1)
. Toss both cabbages and Serrano chili together with
Mayonnaise (1 Tbsp)
, the juice from the
Lime (1/2)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
4.
Sear the
Sea Bass Fillet (1)
on a flat griddle with some
Oil (as needed)
.
5.
Heat the
Small Corn Tortillas (to taste)
on a flat griddle.
6.
Plate tortillas, cover with puree, add slaw and then the grilled fish. Squeeze some lime over the top if desired.
Nutrition Per Serving
CALORIES
202
FAT
7.2 g
PROTEIN
15.9 g
CARBS
37.1 g
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